Now that the holidays are over most of us are trying to get back to a normal amount of sugar in our lives and start eating a little healthier! These enchiladas are amazing and are packed full of healthy things and are big on taste. Try them out, you won't be disappointed!
Enchiladas
4 oz fat free chicken broth
1 T canola oil
1 cup chopped onion
1/2 cup chopped green bell pepper
1 cup grated zucchini
2 cups boneless, skinless chicken breast, cooked and shredded
2 T chopped cilantro
1 1/2 cups low fat part-skim grated mozzarella cheese
1 4oz can diced green chiles
4 cloves garlic
1 19oz can green enchilada sauce
8-10 whole wheat tortillas
Sliced black olives
Light or fat free sour cream
Preheat oven to 350 degrees. Prepare all ingredients for assembly. In a large frying pan, bring chicken broth and canola oil to just boiling. Add onion and green pepper and saute until onions are tender. Add grated zucchini and saute until just cooked. Drain off liquid and remove from heat. Add cooked chicken to vegetable mixture and stir. Add cilantro, 1 1/4 cups cheese (reserving 1/4 cup for later), green chiles, and garlic. Stir to combine.
Layer 1/2 cup enchilada sauce in the bottom of a 9X13 pan sprayed with nonstick cooking spray. fill tortillas with meat and vegetable mixture. Spoon about 1 T enchilada sauce over meat mixture. Roll tortillas up and put in pan with seam down. Ladle remaining sauce over enchiladas, making sure tortillas are completely covered in sauce. Cover with tin foil and bake 12-15 minutes. Remove foil and sprinkle on remaining cheese...or a little more :) Bake 10 minutes more until cheese is melted. Then turn on boiler and plance enchiladas near the top. Let it broil until cheese is slightly brown and crispy. Stay right at oven and watch while the broiler is on, it will go from browned to burnt really fast! Garnish with olives and sour cream.
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